ShareDEEP-FREEZE TECHNOLOGY SEEN FROM A MICROBIOLOGICAL ASPECT.
[In Dutch. / En néerlandais.]
Author(s) : DEBEVERE J.
Type of article: Article
Summary
THE ADVANTAGE OF DEEP-FREEZING OF FOODSTUFFS FOR CONSERVATION ARE DESCRIBED, BASED ON MICROBIOLOGICAL FACTS. COLOR, ODOUR, EFFECTS ON BACTERIA ARE DISCUSSED. THE INFLUENCE OF THAWING IS ALSO MENTIONED. SOME FIGURES ABOUT STORAGE LIFE OF PRODUCTS AT DIFFERENT TEMPERATURES ARE GIVEN.
Details
- Original title: [In Dutch. / En néerlandais.]
- Record ID : 1989-0958
- Languages: Dutch
- Source: Kelvin - n. 2
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
-
Microbiological aspects of frozen foods.
- Author(s) : BROWN M. H.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 15-25; 1 fig.; 2 tabl.; 20 ref.
View record
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PREPARING FOODS FOR THE BIG FREEZE.
- Author(s) : ALEXANDER A.
- Date : 1979
- Languages : English
- Source: Food Flavour. Ingred. Process. - vol. 1 - n. 4
View record
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Importance of precooling in domestic freezing.
- Author(s) : GONCALVES J. R., MOBAIER S.
- Date : 1991
- Languages : Portuguese
- Source: Colet. ITAL - vol. 21 - n. 2
View record
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QUALITY OF THAWED FROZEN FOODS.
- Author(s) : DOESBURG J. J.
- Date : 1985/01
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 78 - n. 1
View record
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Quick-freezing benefits product quality.
- Author(s) : HUYGHEBAERT A.
- Date : 1992/04
- Languages : Dutch
- Source: Koude Mag. - vol. 4 - n. 4
View record